Vanilla Soufflé
- 30m Prep Time
- 30m Cook Time
- 1h 0mReady In
6 to 8 servings This soufflé tastes remarkably like a sugar cookie. You may use 2 vanilla beans in place of the vanilla extract. Gently heat the heavy cream and sugar until steaming in a small saucepan. Split the vanilla beans lengthwise, scrape the seeds into the cream, and add the pods. Cover, remove from the heat, and let stand for 30 minutes. Remove the vanilla bean pods and proceed as directed. Position a rack in the lower third of the oven. Preheat the oven to 375°F. Prepare a 9-inch or 2-quart soufflé mold, above.
Ingredients
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ⅓ cup sugar
- 4 large egg yolks (whites reserved)
- 5 teaspoons vanilla
- 5 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 Any custard sauce, sabayon, or Fresh Berry Coulis (opens in new tab)
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 3 tablespoons unsalted butter
- 2 tablespoons all-purpose flour
- 1 cup heavy cream
- ⅓ cup sugar
- 4 large egg yolks (whites reserved)
- 5 teaspoons vanilla
- 5 large egg whites, at room temperature
- ½ teaspoon cream of tartar
- ⅛ teaspoon salt
- 1 Any custard sauce, sabayon, or Fresh Berry Coulis
Let's Cook
-
Step 1.
Melt in a medium saucepan over medium heat: 3 tablespoons unsalted butter
-
Step 2.
Whisk in until smooth: 2 tablespoons all-purpose flour
-
Step 3.
Cook, stirring, for 1 minute. Remove from the heat and stir in: 1 cup heavy cream; ⅓ cup sugar
-
Step 4.
Return to the heat and bring to a boil, whisking constantly, then remove from the heat. Whisk in a large bowl until well blended: 4 large egg yolks (whites reserved)
-
Step 5.
Very gradually whisk in the hot cream mixture, then stir in: 5 teaspoons vanilla
-
Step 6.
Beat in another large bowl on medium speed until foamy: 5 large egg whites, at room temperature
-
Step 7.
Add and beat until soft peaks form: ½ teaspoon cream of tartar; ⅛ teaspoon salt
-
Step 8.
Increase the speed to high and beat until the peaks are stiff but not dry. Using a large silicone spatula, gently stir one-quarter of the egg whites into the egg yolk mixture, then fold in the remaining whites. Turn the batter into the prepared soufflé mold and smooth the top. Bake until the soufflé is well risen and the top is deep golden brown, 25 to 30 minutes. Serve at once with: Any custard sauce, sabayon, or Fresh Berry Coulis